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Abstract
To examine the effects of dietary fat on the levels of lead in the blood, 34–40‐d‐old male mice were fed normal or high‐fat diets along with distilled water for an initial 48‐h exposure period. Following this session, subjects from each diet condition were administered either 0, 0.075, or 0.5% lead acetate through the drinking water during the next 48 h along with their respective diets. Atomic absorption was used to analyze blood‐lead levels. At each concentration of lead, the high‐fat diet increased the blood lead content over subjects fed the control diet. The highest blood lead levels were found in the 0.5% lead acetate, high‐fat diet condition. The importance of nutritional considerations in understanding lead toxicity is discussed.